Classic Cashew Cheese

February 14, 2014
6 Ratings
  • Makes 1 1/2 cups
Author Notes

Classic cashew cheese is a delicious, thick, and creamy cheese spread that's made from only vegan, gluten-free, and dairy-free ingredients. —McKel Hill

What You'll Need
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine
  • 2 cloves garlic
  • 1 tablespoon Dijon mustard
  1. Soak cashews in 1/4 cup of water for about 20 minutes to 1 hour.
  2. Add all ingredients to a high speed blender or food processor.
  3. Blend until thick and creamy.
  4. Use at room temperature or chill for at least 20 minutes.
  5. Store in an airtight mason jar or container for up to 1 week.
  6. Enjoy!

See what other Food52ers are saying.

  • kimberly.godwin
  • Chris Juricich
    Chris Juricich
  • thirschfeld
  • Katie @ Produce On Parade
    Katie @ Produce On Parade
  • McKel Hill
    McKel Hill
An internationally known dietitian/nutritionist and the creator of Nutrition Stripped. McKel shares McKel Hill, MS, RD, LDN is an internationally known dietitian/nutritionist and the creator of Nutrition Stripped, a plant-centric whole foods lifestyle and blog. McKel shares nourishing and delicious recipes weekly while inspiring her readers to take their health to the next level. McKel coaches privately with women all over the world, hosts Nutrition Stripped Supper Clubs and workshops. Her cookbook will be published early 2016.

21 Reviews

GRACE March 2, 2017
I made this today, it is pretty good it more of spread to me. As all recipes it a matter of what flavor you like I added sea salt am little pepper to get it little closer to cheese taste. I had a cashew cheese at a LA restaurant it was really out of this world great.
Sherri S. March 12, 2014
Except for the wine and the lack of almond milk, this is nothing more than Dr. Joel Fuhrman's cashew ceasar salad dressing.
karen March 12, 2014
can you freeze it?
Amalie March 12, 2014
Creamed cashews add a hint of dairy to many foods. That's why cashews are used in Indian vegetarian cooking. 7th Day Adventist cookbooks also have a cashew-tofu cheese spread recipe.
kimberly.godwin March 10, 2014
This. Is. Delicious. Love it!!! Made it yesterday. It's almost gone. I think I need to make a double batch next time.
Chris J. February 25, 2014
Moreover, if you add a little more water or even milk, almond milk, whatever, and your favorite spices, it would make a nice vegan thickener for soups or casseroles.
Chris J. February 25, 2014
Seriously...calling this tasty little dish 'cheese' is an embarrassment...even to ricotta. This is NOT cheese.
McKel H. February 25, 2014
The "cheese" is obviously not a literal term for this. It's a vegan cashew cheese which in itself it a category of a spread that resembles cheese spreads with a similar taste to cheese flavor, sans dairy. Also you can read further details on my blog
thirschfeld February 24, 2014
I just made this. WOW! Delicious. Nice option to hummus. I have to add I made it into beer cheese. I used beer instead of wine because a family member has sulfite allergies. Didn't matter, still delicious.
McKel H. February 25, 2014
Thanks thirschfeld, glad you enjoyed it! It's a great spread to use, also you can read further details on my blog
Katie @. February 24, 2014
I still haven't made my own vegan cheese, though I would love to! Homemade bagels last weekend, cheese the next?
McKel H. February 25, 2014
Awesome- hope you enjoy this spread Katie!
LittleFrier February 24, 2014
Can anyone recommend an alcohol free replacement for the white wine? Thanks.
thirschfeld February 24, 2014
I think you could add a mix of fresh herbs to it and a tablespoon or two of water. After all it is replicating a wine flavored cheese and there are lots of other cheeses in the world too, herb flavored being one. Leyden cheese a cheese from the Netherlands has cumin added to it and I bet it would be good in this spread.
McKel H. February 25, 2014
LittleFrier- you can simply use apple cider vinegar or lemon juice, it provides a tang. About 1 week, you can read further details on my blog
Eileen February 21, 2014
How long will it last in the fridge?
McKel H. February 25, 2014
About 1 week, you can read further details on my blog
bugawa February 20, 2014
Do you use discard the water that the cashews were soaking in or include it with the rest of the ingredients?
thirschfeld February 24, 2014
I discarded the water. It would be way to runny if you didn't.
McKel H. February 25, 2014
Yes, you discard the water
Karan February 18, 2014
Can´t wait to try it! Thanks.